Soft and delicious Hazelnut and Chocolate Cookies. When the day doesn’t go right, what’s better than closing myself in my kitchen and, among eggs, sugar, and flour, getting my hands in the dough and making cookies. In a moment, my whole house fills with an irresistible aroma and immediately the sun shines again. The recipe I want to tell you today is for very soft and delicious Chocolate-covered Hazelnut Cookies. They are soft cookies that melt in your mouth and are really easy to make. Just a few simple ingredients and lots of chopped hazelnuts in the dough. I then covered the cookies halfway with melted dark chocolate to make them even better. To shape the cookies, I used a piping bag with a large star tip, but if you prefer, you can simply make small balls using two teaspoons or shape them as you like. I also recommend you don’t miss my recipe for Dark Chocolate Cookies. Let’s run to the kitchen and prepare together some delicious Hazelnut and Chocolate Cookies
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 35-40 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 232.84 (Kcal)
- Carbohydrates 23.35 (g) of which sugars 9.25 (g)
- Proteins 4.64 (g)
- Fat 14.70 (g) of which saturated 4.59 (g)of which unsaturated 9.63 (g)
- Fibers 4.02 (g)
- Sodium 7.49 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Hazelnut Cookies
- 1 egg
- 1/2 cup sugar
- 1 1/3 cup toasted hazelnuts
- 1/4 cup butter (soft)
- 1 1/2 cup flour
- 1 tsp baking powder (4 grams)
- 1 packet vanillin
- 2.5 oz dark chocolate
What you need to make Soft Hazelnut and Chocolate Cookies
- Piping Bag
- Mixer
How to make Hazelnut and Chocolate Cookies
To prepare the Hazelnut Cookies, the butter must be soft, so I recommend taking it out of the fridge at least an hour before, especially in winter. Finely chop the hazelnuts using a mixer or blender. Mix the soft butter with the sugar in a bowl until you have a soft butter cream.
Add an egg and mix well. Continue the preparation by adding the sifted flour, the chopped hazelnuts, a packet of vanillin, and the baking powder. Mix well until you have a soft dough.
Transfer the dough into a piping bag with a large star tip. Now form the Cookies: I made sticks placing them slightly apart on a baking tray lined with parchment paper, but you can make them in the shape you prefer.
When you have filled the tray, let the Hazelnut Cookies bake in the preheated static oven at 356°F (180°C) for 15-16 minutes. Let them cool before transferring them to a plate or tray because when hot, they are still very soft.
Melt the dark chocolate in small pieces in a bain-marie or microwave. Dip half of the cookies into the melted chocolate and then place them to dry on a rack or a tray lined with parchment paper or foil. Allow them to dry in the air.
See you tomorrow with a new recipe, a hug. Loredana
Loredana’s Tips
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The Cookies keep soft in a container for 3-4 days. If you need to store them, I recommend decorating them with chocolate only at the time of serving.
If you prefer, you can replace the hazelnuts with lightly toasted almonds or walnuts.
Also read the recipe for Soft Orange Cookies
